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We ask why the city of Lima in Peru has topped Latin America’s 50 Best Restaurants list for six years in a row.Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it’s freezer-friendly.
Is it weird that the only things in my freezer are frozen fruit for smoothies and 5 different types of potstickers?
No, wait. I just remembered.
I also have these biscuits in the freezer right now. Hey, you never know when you’ll have a biscuit emergency. Believe me. It’s a thing.
But more importantly, I have hoarded so many potstickers in the last few months. And now, I can add these Korean-inspired ones right in my arsenal.
With a pork and kimchi filling, the kimchi provides that perfectly tart, refreshing crunch in every bite with that kick of heat.
You’d be amazed as to how this ingredient can make these bad boys shine.
For those of you not familiar with kimchi, this is a fermented vegetable dish made with napa cabbage. It is a staple in Korean cuisine, and can be found in most grocery stores such as Whole Foods.
And once you try this, you’ll want to add it to everything, particularly fried rice!
Easy peasy potstickers! Perfectly crispy + a crowd-favorite with an amazing pork-kimchi filling! BONUS: it’s freezer-friendly.
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
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The post Pork and Kimchi Potstickers appeared first on Damn Delicious.
The Maido restaurant in Lima, Peru, is the Latin Americas’ Best Restaurant for the second year in a row. Discover the full list of awarded restaurant.Authentic Kobe beef, among the most sought-after in the world, is low in supply and high in demand. To be classified as Kobe, it needs to come from the Tajima-gyu strain of the Japanese Black breed of Wagyu cattle, which must be born, raised and processed in Japan’s Hyogo prefecture (whose capital city is Kobe) in accordance with strict regulations regarding the animal’s diet and lifestyle, as well as the quality, weight and marbling of the meat.
Wagyu, the greater category to which Kobe belongs, simply refers to four major breeds of Japanese cattle. It’s a legitimate type of beef sold in the United States—unlike Kobe, a term that is unregulated here. While you’ve probably seen Kobe on menus, it is generally a marketing-driven misnomer.
Enter Georgia chef and restaurateur Linton Hopkins, whose portfolio of Atlanta restaurants includes C. Ellet’s steak house and Restaurant Eugene, which holds a Wine Spectator Best of Award of Excellence. After recently discerning Athens, Ga., to be on the same latitudinal axis as Hyogo, with a similar warm, muggy climate, he began to wonder: Might Athens be sitting on Kobe-grade beef terroir?
Today, Hopkins is working with the University of Georgia and the Georgia Department of Agriculture to pioneer what he says could become the U.S. beef industry’s first Kobe-level subcategory. Though true Kobe will always be from Japan, he hopes to create an agricultural and regulatory system in its image here in Georgia.
To be successful, the project will entail years of painstaking work, both at the farm and legislative level, including a raft of state regulations and a new quality standard. Hopkins and state Department of Agriculture commissioner Gary Black are currently laying the groundwork for a tiny, two-steer pilot.
Why would a chef like Hopkins attempt such a massively complicated undertaking? He says it comes down to building community along the chain of Georgia meat distribution. “I’m not just one single finger,” he says. “I’m a fist, I’m part of a hand, and I recognize my success as a finger depends on the other four.” With any luck, the eventual development of Georgia Kobe will not only give him and his fellow restaurateurs an exciting new product to play with, it will raise the bar for cattle farmers, butchers, beef distributors and restaurant-goers in Georgia.
The zingy green Italian sauce made with parsley, capers, egg, bread and anchovies, a perfect accompaniment to Italian bollito misto.
Mixed boiled meat is a popular dish in northern Italy – discover what it is and how to enjoy it at its finest with these expert tips.Eight ingredients, plus pantry staples. That’s all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you’ve got a feast for family or friends.
When savory, crisp chicken meets a sweet, sticky sauce in Chinese takeout classics like sesame chicken and General Tso’s, the results are irresistible. The only thing standing between you and one of these satisfying meals is the sense of guilt over ordering out instead of making a healthy, home-cooked meal.
This recipe is the solution. There’s no deep-frying, so the end result is less greasy than your go-to takeout order, without sacrificing that essential crunchy exterior or thick sauce. Add a low-maintenance string bean side and perfectly cooked rice, and you’ve got a craveable dish without the extra cost and calories of takeout.
While some roasted vegetable recipes require frequent tossing for an even crisp, here you’ll let the beans hang out with minimal interruption for a pleasant char. Roast them while the rice is cooking to save time, but don’t skip those extra steps for the rice. Rinsing the grains before cooking removes excess starch, while covering the pot with a paper towel afterwards absorbs excess moisture; both steps prevent the rice from becoming gummy or sticky.
The sauce is made with pantry staples and allows plenty of wiggle room for substitutions. No tomato paste? Give it a squirt of ketchup. Out of Sriracha? A few shakes of red pepper flakes will work. Just keep the key components of sweet, savory and spicy.
For the wine pairing, my first instinct was to go with the variety I almost always reach for when heading to a BYOB Asian eatery: Riesling.
In the hopes of a pleasant surprise, I first tried an Albariño, which has some similar qualities. Bright and refreshing on its own, this example was too light-bodied and minerally to stand up to the bold flavors of the dish, so I reverted to Riesling.
Lamoreaux Landing Riesling Finger Lakes Dry 2016 delivered what I was looking for in a match. The high acidity balanced the richness of the sauce; tropical and orchard fruit aromas and flavors offered an impression of sweetness to complement the dish’s heat. Grab a glass and a pair of chopsticks and dig in.
Pair with a Riesling such as Lamoreaux Landing Riesling Finger Lakes Dry 2016 (87 points, $15).
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Approximate food costs: $25
1. Preheat oven to 425 F. Rinse rice until water runs clear, then add to a medium saucepan with 1 1/4 cups of water and a teaspoon of salt. Bring to a boil and then reduce heat to a simmer, cover and let cook for 18 minutes until the water is absorbed. Turn off heat, fluff with a fork and cover with a paper towel before placing the lid back on the pan. Set aside.
2. Place string beans on a baking sheet, toss with 1 tablespoon of vegetable oil and half of the garlic. Season with salt and pepper. Place in oven and roast for 20 minutes, tossing at the halfway mark.
3. In a small bowl, whisk honey, soy sauce, tomato paste, Sriracha and remaining garlic. Season with salt and pepper and set aside.
4. Cut chicken into 1 1/2-inch cubes and place in a resealable, 1-gallon plastic bag with cornstarch, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Shake to coat chicken.
5. Heat remaining vegetable oil in a large skillet on medium high. Once oil is shimmering, add chicken in a single layer and let cook for 5 minutes, stirring occasionally to ensure an even crust. Add sauce, reduce heat to medium low and stir to coat the chicken. Let cook for 2 minutes more until the sauce has thickened.
6. Serve chicken over rice and top with scallions. Plate string beans on the side. Serves 4.
From the scariest decorated cookies you’ve ever seen to the best pumpkin recipes: discover Fine Dining Lovers’ culinary tricks for Halloween.
From chocolate cupcakes and macadamia muffins to cronuts and cookies, we’ve got the vegan baking recipes you’ll love. Get ready to satisfy your sweet tooth!
Take your pick of the most exciting events this November, from the seasonal to the exclusive, here’s what’s on.